Jambalaya

This is a Creole recipe has a specific cooking method. You brown need to brown your meat on medium heat to render the fat from it, and remove it from the pan. Add your veggies and seasonings, and brown it, then add your rice. Stir your rice, making sure it get's coated with the fat. According to my textbook, the rice needs to be coated with the fat to help it withstand the long cooking time, without losing its texture, and gaining lots of flavor. It's important to follow the steps, because you're building the flavors on top of one another. ENJOY!

Yeilds 4 servings

2 tbs vegetable oil
1 Chicken fryer, cut into parts
4 c Onions (diced)
2/3 c Green bell pepper (diced)
¾ c Green onion tops, thinly sliced
1 tbs Garlic minced
2 tbs Parsley minced
¾ c Baked Ham (diced)
1½ c Lean pork (diced)
3 c Smoked Sausages (Polish, French, garlic) sliced
2 tsp salt
½ tsp black pepper
¼ tsp Cayenne
½ tsp Chili powder
2 Bay Leaves, crushed
¼ tsp Thyme (dried)
1/8 tsp Ground cloves
¼ tsp basil (dried)
1/8 tsp Mace
1½ c Long-grain rice
3 c Chicken Stock

1. Heat oil over medium heat
2. Brown the chicken, then remove
3. Add the vegetables, parsley, ham, and pork. Cook over medium heat, stirring constantly, for a bout 10 minutes or until everything is brown
4. Add the sausages and seasonings; continue to cook over low heat for 5 minutes, stirring occasionally and scraping pan bottom well.
5. add the rice and increase the heat to medium; cook 5 minutes or until the rice is lightly browned, stirring and scrapping the sides and bottom.
6. Return the chicken to the pot; add the stock. Mix well; bring to a boil.
7. Cover the pot and turn down to a simmer, or place in 350°F oven. Cook 35 minutes, stirring occasionally.
8. Uncover the pot and cook 10 minutes. Raise the heat to medium to allow the rice to dry out, stirring very frequently.Remove bay leaves and serve immediately.